Originally Posted by qukslvr619
(Post 26365487)
The chicken quality is much better than the 2013 version though the corn salsa had a little more flavor if I recall correctly.
Needless to say its nice to have something decent on Express flights; granted the snack plates seemed to be superior to the hot entrées so if there were any carryovers thankfully it was the better of the two. The SFO-IAD flight has a nice cut of beef but I can't rally behind UA's new salads. I'm sure I'm not the only one out there that doesn't want goat cheese, pineapple or oranges in a salad. They seem to keep the International J & F salad catering very traditional but domestic they get edgier. Any idea why? For desert, I liked them more traditional and not a fan of sorbet (really just don't like citrus in general). They ever think about switching back to Gelato or Ice Cream on T-Cons? |
Originally Posted by REPUBLIC757
(Post 26365740)
The SFO-IAD flight has a nice cut of beef but I can't rally behind UA's new salads. I'm sure I'm not the only one out there that doesn't want goat cheese, pineapple or oranges in a salad. They seem to keep the International J & F salad catering very traditional but domestic they get edgier. Any idea why?
https://www.united.com/web/en-US/con...erProject.aspx International premium meals haven't yet been touched, which is why we still see so many pork chops and spinach canneloni. I hear what you're saying about wanting more traditional salads, but don't knock the new concoctions until you've tried them. Goat cheese is about the mildest, creamiest cheese you can eat; it's basically cream cheese with a bit more structure. |
Originally Posted by RandomBaritone
(Post 26365804)
Here's part of why, though for now it only applies to p.s. flights:
https://www.united.com/web/en-US/con...erProject.aspx I hear what you're saying about wanting more traditional salads, but don't knock the new concoctions until you've tried them. Goat cheese is about the mildest, creamiest cheese you can eat; it's basically cream cheese with a bit more structure. |
Originally Posted by REPUBLIC757
(Post 26365740)
The SFO-IAD flight has a nice cut of beef but I can't rally behind UA's new salads. I'm sure I'm not the only one out there that doesn't want goat cheese, pineapple or oranges in a salad.
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Originally Posted by findark
(Post 26366110)
I have to disagree; I think the new salads are great and I like the variety introduced by adding new fruits and cheeses. To each his own, but I'm quite happy to see goat cheese and citrus in my salad.
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Originally Posted by findark
(Post 26366110)
I have to disagree; I think the new salads are great and I like the variety introduced by adding new fruits and cheeses. To each his own, but I'm quite happy to see goat cheese and citrus in my salad.
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Any of you have any experience with the Vegetarian, no dairy breakfast options? I'm flying from SFO-EWR on BF next week and was wondering if I should bring any food with me instead. Thanks!
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Originally Posted by eng3
(Post 26361390)
3/6 UA15 EWR-HNL
Breakfast - Choice of Quiche, Crepe, or cereal http://i64.tinypic.com/2dk0l95.jpg Lunch - Chicken Sandwich - No choice http://i66.tinypic.com/sfwg7o.jpg |
Originally Posted by JVPhoto
(Post 26366852)
I'm with you the new salads are fantastic and things I would order on the ground.
Don't get me wrong, I love a carb laden salad every now and then, but I am happy to see UA look beyond the standard salad fare and mix it up. Internationally they could definitely use a refresh. But the key thing that UA has been going for lately is restaurant quality. Unless you are dining at Denny's, then most salads featured at restaurants are going to be more substantial or at least have a variety of ingredients. Granted I'm not a fan of spinach on a plane (it doesn't seems to hold well and either its half frozen or wilted) or kale for that matter (I can't jump on the love of kale bandwagon it seems too 'rough'), but again from where we were two years ago I'll take what they are offering. |
I think they do experiments domestically because most of domestic F consists of either buy-ups at relatively low cash amounts and/or upgraders, so they have more room to "play around" and see results of what passengers like and don't like. Their rationale is that most people are getting upgraded to F for free, thus they don't really have "room" to complain.
International premium cabins get more true paid fares, so more likely for passengers to complain about a meal they don't like. Therefore, they probably play it safe on int'l routes and provide traditional meals so people won't complain as much. |
Originally Posted by MrAndy1369
(Post 26369080)
I think they do experiments domestically because most of domestic F consists of either buy-ups at relatively low cash amounts and/or upgraders, so they have more room to "play around" and see results of what passengers like and don't like. Their rationale is that most people are getting upgraded to F for free, thus they don't really have "room" to complain.
International premium cabins get more true paid fares, so more likely for passengers to complain about a meal they don't like. Therefore, they probably play it safe on int'l routes and provide traditional meals so people won't complain as much. |
Originally Posted by PsiFighter37
(Post 26366604)
I wish they would have some other salad dressing besides olive oil (which is not even salad dressing!!).
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Originally Posted by findark
(Post 26366110)
I have to disagree; I think the new salads are great and I like the variety introduced by adding new fruits and cheeses. To each his own, but I'm quite happy to see goat cheese and citrus in my salad.
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Originally Posted by raik783
(Post 26367829)
Any of you have any experience with the Vegetarian, no dairy breakfast options? I'm flying from SFO-EWR on BF next week and was wondering if I should bring any food with me instead. Thanks!
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Originally Posted by raik783
(Post 26373436)
Just bumping this. Any of you guys have any advice? Thanks!
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